An autumnal spin on the classic Maatar Paneer recipe. We gave the classic maatar paneer a fall makeover with the addition of roasted butternut puree for this recipe. The butternut adds sweetness, richness yet lighter than the real thing because the creamy texture comes from the pureed butternut not cream, butter or ghee. This vegetable heavy curry makes an excellent weeknight vegetarian dinner and mild enough to serve little kids too and super flavorful. We enjoyed it with some wholegrain phulka, raita kachumbar for a healthy and flavorful meal.
TIPS and FAQs
- I like a combination garam masala and pumpkin spice for that autumn/fall flavor. If pumpkin spice is hard to find use a little extra ground cinnamon and nutmeg to achieve the same flavor..
- I prefer not to pan fry the paneer, but that its personal choice.
- In most cases I make my own paneer at home, I find homemade cheese has better flavor and tastes fresher. Store bought is easy and convenient, Speciality grocers, Indian grocers and Big Box stores like Costco carry fresh paneer.
- If you’re pressed for time or don’t want to go through the extra step of roasting butternut. a can of plain pumpkin puree works just as well. Please don’t use pie filling.
Butternut Matar Paneer(Butternut Peas and Paneer Curry)
Ingredients
- 12-14 oz butternut, skin peeled, cubed and roasted or 1-14 oz can pumpkin puree
- 1 lb frozen peas
- 12-14 oz fresh paneer
- 1 medium onion, finely chopped
- 3 medium tomatoes, crushed or finely chopped
- 1 inch piece ginger, minced
- 4 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp pumpkin spice or 1/2 tsp each ground cinnamon and nutmeg
- ¾ tsp garam masala
- ½ tsp turmeric
- ¼-½ tsp red chilli powder or to taste
- 1 tsp kasuri methi
- 2-3 tbsp e.v olive oil or avocado oil or ghee
- ½-¾ tsp sea salt
- chopped cilantro to garnish
- ½ cup water, as needed
Instructions
- Warm ghee or oil in a large sauce pan or pot. Add the finely chopped onion and saute for 5-7 minutes until soft. Puree the roasted butternut squash and set aside.
- Once the onions are soft add the garlic, ginger, salt and cook for another 2 minutes until aromatic. Add the tomato puree, and all the ground spices. Cook for 2-3 minutes until the tomatoes start to reduce.
- Now stir in the pureed butternut, peas and cook on medium heat covered for 6-7 minutes, you may want to add some water if the curry is too thick.
- Add the paneer, kasuri methi and gently mix without breaking the paneer pieces. Heat through about 5 minutes. Taste and add more salt if needed.
- Take it off the heat and serve.
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